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When prepping for a recent visit from a gluten-sensitive friend, I decided to prepare a meal that was naturally wheatless instead of reaching for a gluten-free facsimile.
I could have centered the main dish around rice, millet, or even quinoa, but rather than go the predictable route, I opted to use a collard leaf as a wrap, filling it with sprouted sunflower-seed paté, thick slices of avocado, homegrown sprouts, shredded carrot, and thin slices of spicy red pepper. I topped it with a simple oil-and-vinegar dressing and rolled it, burrito-style, into a manageable envelope that could be eaten out of hand or with a knife and fork. (We chose the former.)
Whether you are avoiding gluten or not, using leaves as wraps is a great way to cut calories and liven up your lunch or dinner. Kale or collards make super stand-ins for tortillas while Iceberg or butter lettuce leaves make great taco shells or “cups” for Asian-style fillings.
Watch “Kitchen Tricks: How to Use Leaves as Wraps” to learn how to roll your own from organic foods chef Ani Phyo.
Try these recipes from the VT vault that make creative use of leaves as wraps:
Soy-Sesame Bok Choy Rolls (pictured)